Meet your new morning hero: High Protein Breakfast Muffins! These fluffy, lightly sweet muffins hide a powerhouse punch of protein thanks to cottage cheese, oats, and whey, so you stay satisfied long after the coffee’s gone. Best of all, they’re meal prep friendly, freezer ready, and, yes, still taste like a treat. If you’re looking for high protein breakfast muffins that are both easy and delicious, you’re in the right place.
High Protein Breakfast Muffins Ingredients
- 1 cup low fat cottage cheese (blended smooth)
- 2 large eggs
- 2 egg whites
- ¼ cup honey or maple syrup
- 2 Tbsp melted coconut oil (or butter)
- 1 tsp vanilla extract
- 1 ½ cups rolled oats (pulse to flour)
- ⅓ cup vanilla whey protein powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup fresh blueberries (or mini dark chocolate chips)
How to Make High Protein Breakfast Muffins
- Prep Heat oven to 180 °C / 350 °F and grease or line a 12 cup muffin tin.
- Blend wet : Purée cottage cheese, eggs, egg whites, sweetener, oil, and vanilla until silky.
- Combine dry : Whisk oat flour, whey, baking powder, baking soda, and salt.
- Mix : Fold wet into dry just until no flour streaks remain; gently stir in blueberries.
- Bake : Fill cups ¾ full and bake 18-20 min, until tops spring back and a tester is clean.
- Cool : Rest 5 min, then transfer to a rack. Enjoy warm or store for later!
High Protein Breakfast Muffins Nutritional Content (per 100 g)
| Nutrient | Amount |
|---|---|
| Calories (kcal) | 215 |
| Carbohydrates | 21 g |
| Protein | 17 g |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 220 mg |
High Protein Breakfast Muffins Tips & Variations
- Dairy free swap: Use pea or soy protein; sub blended silken tofu for cottage cheese.
- Crunch factor: Fold in ¼ cup chopped almonds or pumpkin seeds for texture.
- Flavor twist: Try cinnamon-apple instead of blueberry for cosy autumn vibes.
Serving & Storage
Grab two muffins and a piece of fruit for a balanced breakfast, or microwave a frozen muffin for 30 seconds on busy mornings.
Final Review
After multiple test batches, these muffins earn top marks for flavor, texture, and convenience. Each bite is subtly sweet with bursts of fruit, yet the 17 g of protein per 100 g keeps you satisfied far longer than a typical pastry. If you’re looking for a breakfast that powers your workouts and commutes, High Protein Breakfast Muffins are the real deal.
More Breakfast Inspiration
Keep the protein train rolling with our ultra satisfying High Protein Breakfast Burrito and crowd pleasing Raspberry Yogurt Cereal Bowl. Pair either one with these High Protein Breakfast Muffins for a week of grab-and-go mornings that never get boring.
F.A.Q
Q: Can I make the batter the night before?
A: Yes, refrigerate the mixed batter overnight, then scoop and bake in the morning. The rise is only slightly less, and the protein profile of these high protein breakfast muffins remains the same.
Q: Do they freeze well?
A: Absolutely. Cool completely, wrap individually, and freeze for up to three months. Reheat a frozen muffin in the microwave for 30 seconds for a fresh baked taste.
Q: How can I increase protein even more?
A: Swap the blueberries for chopped roasted nuts and add an extra tablespoon of whey. You’ll nudge the protein count past 20 g per 100 g without changing the classic High Protein Breakfast Muffins flavor.
Print
Ultimate High Protein Breakfast Muffins: Delicious Grab and Go Fuel
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Whip up these high protein breakfast muffins fluffy, make ahead, and packed with 17 g protein per 100 g, for a tasty, grab and go morning boost.
Ingredients
- 1 cup low fat cottage cheese (blended smooth)
- 2 large eggs
- 2 egg whites
- ¼ cup honey or maple syrup
- 2 Tbsp melted coconut oil (or butter)
- 1 tsp vanilla extract
- 1 ½ cups rolled oats (pulse to flour)
- ⅓ cup vanilla whey protein powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup fresh blueberries (or mini dark chocolate chips)
Instructions
- Prep Heat oven to 180 °C / 350 °F and grease or line a 12 cup muffin tin.
- Blend wet : Purée cottage cheese, eggs, egg whites, sweetener, oil, and vanilla until silky.
- Combine dry : Whisk oat flour, whey, baking powder, baking soda, and salt.
- Mix : Fold wet into dry just until no flour streaks remain; gently stir in blueberries.
- Bake : Fill cups ¾ full and bake 18-20 min, until tops spring back and a tester is clean.
- Cool : Rest 5 min, then transfer to a rack. Enjoy warm or store for later!
Notes
- Mix lightly: Over-mixing yields dense muffins.
- Protein choice: Whey works best; if you use a vegan powder, add a splash of milk.
- Topping tip: Sprinkle chocolate chips on top just before baking so they stay visible.
- Baking hack: Start at 410 °F / 210 °C for 5 min, then drop to 350 °F / 180 °C to finish for a high dome.
- Storage: Cool completely, keep airtight for up to 3 days, or freeze up to 2 months.
Nutrition
- Serving Size: 1 muffin (≈ 60 g)
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 210 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 32 mg
